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	peggy's kitchen

Thai Steak Salad Over Soba Noodles

By Cynthia Lair

Choosing beef from healthfully raised cows is important nutritionally, ecologically, and politically. To learn more, check out www.certifiedhumane.com. If you can't find grass-fed or humanely raised beef from a local farmer, ask questions at your food co-op or grocery store to find a good source of these products.

Marinade/Dressing

• 1/3 cup lime juice
• 1/3 cup olive oil
• 1/4 cup packed fresh cilantro, chopped
• 1-2 cloves garlic, minced
• 1/4 teaspoon hot pepper oil or hot pepper sauce
• 3 teaspoons honey or sugar
• 1 teaspoon sea salt
• freshly ground pepper
• 1 pound sirloin tip or flank steak, 1 inch thick
• 3-4 cups salad greens, washed, dried, and torn
• 1/2 small red onion, cut into half-moons
• 1/2 cucumber, peeled, seeded, cut into half-moons
• 8-oz package of soba noodles

Combine lime juice, oil, cilantro, garlic, hot pepper oil, honey, salt, and pepper in a small bowl. Whisk together and set aside. Place meat between two sheets of plastic wrap and pound on both sides to tenderize. Remove wrap, place meat in a shallow pan. Pour half of the dressing over the meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 12 hours.

Heat oven to 400 degrees F. Heat a cast-iron or oven-safe skillet coated with a teaspoon or so of oil. Place marinated steak in skillet and brown for a few minutes on each side. Transfer steak to the oven for 7-10 minutes. Check center for doneness (red for medium rare, pink for medium). While meat is cooking, boil water for noodles and prepare according to package directions.

Transfer meat to a carving board and let rest 10 minutes before slicing on the diagonal into thin pieces. To assemble, place a small bed of noodles on each plate. Toss greens, onion, and cucumber with almost all of the remaining dressing and divide among four plates. Top each plate of noodles and salad with an equal portion of steak slices and a drizzle of dressing. Preparation time: 20 minutes (after marinating 1-12 hours)

Servings: 4

Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair's Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents (Moon Smile Press, 1998); and Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from www.feedingfamily.com.